While we don’t absolutely love “all things” pumpkin…we do absolutely LOVE pumpkin with chocolate and think it’s a match made for each other! These mini marbled donuts are a perfect little bite of both flavors! Or, if you are a pumpkin purest and prefer to just have pumpkin donuts, then simply make just this recipe and skip the chocolate part. Either way, we think that you’ll enjoy the yummy harvest flavor of these little golden gems. P.S. though, add the chocolate topping either way…because pumpkin and chocolate really do like to be together!!
pumpkin/chocolate marbled mini donuts
pumpkin and chocolate - in sync with each other in the perfect little grain free/Paleo bite
- 1 c Otto’s cassava flour
- 1 t baking powder
- ¼ t Redmond Real Salt
- 1 T pumpkin pie spice
- 2 T coconut sugar
- ¼ c softened butter*
- 6 T pure maple syrup
- ¼ c full fat coconut milk
- ½ c pumpkin puree (not pumpkin pie filling)
- 1 t vanilla
- 1 egg
- 1 recipe of our chocolate donuts
- chopped nuts, chopped fruit for garnish if desired.
- chocolate glaze
- ½ c dark chocolate chips
- 1 t coconut oil
- In a medium sized bowl, whisk together the cassava flour, baking powder, salt and pumpkin pie spice – set aside.
- In a separate medium sized bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer.
- Add maple syrup, coconut milk, pumpkin puree, vanilla & egg to butter mixture and mix till well combined.
- Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with the pumpkin donut batter and set aside.
- Prepare chocolate donut recipe, and fill your bag with the batter and set aside.
- Prepare your donut maker for baking. If using the plastic bag method, cut the tip off of each of the bags and set down with the cut side up…otherwise your batter may ooze out.
- Once donut maker is hot and ready, pipe each donut area just a little less than half way around with either the chocolate batter or the pumpkin batter. Once that half is done, fill the other half up with the other batter. Bake as directed according to the manufacturer’s directions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before dipping or adding a drizzle.
- While donuts are cooling, melt chocolate chips and coconut oil in a double broiler till warmed and smooth, spoon into a smaller bowl for dipping and/or drizzling.
- Dip half of the top of the donut into the chocolate and return to cooling rack, repeat with remaining donuts or drizzle.
- Add chopped nuts, chopped dried fruit if desired, otherwise…let the chocolate set to harden. Store in uneaten donuts refrigerator. *for dairy free, use coconut oil instead